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To dress Partridges, Pheasants, tfc.
of the jug, and let it boil three hours; then take them
out of the jug, and lay them in a dish, take out the
celery, put in a piece of butter rolled in flour, shake
it till it is thick, and pour it on the pigeons. Garnish
with lemon.
To stew Pigeons. Season pigeons with pepper and salt,
a few cloves and mace, and sweet herbs ; wrap this'sea*
soning up in a piece of butter, and put it in their bellies;
then tie up the neck and vent, and half roast them ;
put them in a stewpan, with a quart of good gravy,
a little white wine, a few pepper-corns, three or four
blades of mace, a bit of lemon, a bundle of sweet herbs,
and a small onion ; stew them gently till they are enough;
then take the pigeons out, and strain the liquor through
a sieve ; skim it, and thicken it in the pan, put in the
pigeons, with pickled mushrooms and oysters ; stew it five
minutes, and put the dish, and the sauce over.
To roast Partridges. Let them be nicely roasted, but
not too much ; baste them gently with a little butter,
and drudge with flour, sprinkle a little salt on, and froth
them nicely up ; have good gravy in a dish, with bread
sauce in a boat, made thus : take a handful or two of
crumbs of bread, put in a pint of milk, or more, a small
whole onion, a little whole white pepper, a little salt, and
a bit of butter ; boil it all up ; then take the onion out,
and beat it well with a spoon ; take poverroy sauce in
a boat, made thus : chop four shalots fine, a gill of good
gravy, a spoonful of vinegar, a little pepper and salt;
boil them up one minute, then put it in a boat.
To roast Pheasants. Pick and draw pheasants, singe
them ; lard one with bacon, but not the other; spit them,
roast them fine, and paper them all over the breast; w'hen
they are just done, flour and baste them with a little
nice butter, and let them have a fine white froth : then
take them up, and pour good gravy in the dish, and
bread sauce in plates
To boil a Pheasant. Take a fine pheasant, boil it in a
good deal of water, keep the water boiling ; half an
